| Violation Date |
Code |
Description |
| 2018-07-30 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one quat sanitizer bucket underneath the salad prep. station with a concentration of ~50ppm. |
| 2018-07-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pizza sauce cooling in a high volume container in the walk in cooler. th |
| 2018-07-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine operating at 0ppm chlorine concentration. cdi- machine was primed for several seconds then re-tested until a concentration of 50ppm chlorine was achieved. |
| 2018-01-10 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed front of house hand sink near salad prep area beginning to come loose from wal |
| 2018-01-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups adjacent to ice machine displayed with lip contact surface exposed. |
| 2018-01-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed one unlabelled squeeze bottle of extra virgin olive oil at salad prep area. |
| 2018-01-10 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee drinks in screw cap bottles. employee beverages should be in covered cups with a straw to prevent hand contamination when drinking. cdi: instruction. |
| 2017-10-05 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed two knives stored in space between prep table and sink. |
| 2017-10-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a sanitizer bucket reading less than 50 ppm qac on back prep table. cdi: bucket emptied and refilled with sanitizer reading 200 ppm qac. repeat.3-304.14(e) store sanitizer container |
| 2017-10-05 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed a badly dented can on top of a box next to oven that was intended for use. cdi: can removed from service and taken to office for credit. |
| 2017-06-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed one unlabelled spice shaker at pizza make area and one unlabelled squeeze bottle of oil at salad prep line. |
| 2017-06-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wiping cloth laying directly on prep sink outside of a sanitizer bucket. cdi; cloth relocated to bucket. |
| 2017-06-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed one sanitizer spray bottle reading less than 100ppm quat sanitizer. cdi: bottle dumped and refilled with sanitizer from three compartment sink reading between |
| 2017-06-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered bin in female restroom. |
| 2017-06-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of single service cups displayed with the lip contact area exposed to air. |
| 2017-02-22 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. - 0pts - minor floor cleaning needed under dish area. |
| 2017-02-22 |
43 |
4-502.13 single-service and single-use articles-use limitations - c - 0pts - observed cans being used to store multi-use spoons. cans are made to be used once and then discarded due to clean ability. recommend discontinuing. |
| 2017-02-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed a batch of marinara sauce reading 80f with only 10 minutes left in cool |
| 2017-02-22 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed pesto held on time withou |
| 2017-02-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - 0 pts - observed items on the salad make line not dated. some items will be in the establishment for longer than 24 hours from date of pre |
| 2017-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed can opener and slicer with visible build up. ensure items are cleaned at least every four hours or as needed to prevent contamination. cdi – both it |
| 2017-02-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - 0 pts – observed employee washing hands with wrist wrap on. ensure that when washing hands wrist |
| 2016-03-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bucket of sanitizer near salad station with 0ppm chlorine. cdi by emptying and refilling. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2016-03-18 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed tomato aluminum cans being used to store single service and multi-use utensils. |
| 2016-03-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing bracelets. |
| 2016-03-18 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed hot holding unit with marinara sauce and open containers of peppers, cheese and diced garlic on table for customer self-service. cdi by relocating items to |
| 2016-03-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed pizza sauce on counter not |
| 2016-03-18 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed large 5 gallon container of pizza sauce with yesterdays date, 47f. all other items in walk in cooler were observed 4 |
| 2016-03-18 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed paper towels in bottom of containers of lettuce and arugula at salad station. cdi by removing paper towels.3-302.11(a) separate unwashed prod |